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Mexican Avocado Deviled Eggs

If you are looking for a good way to use up some eggs, try this delicious twist on deviled eggs--these are made with avocados and plenty of savory seasoning.  They are also mayonnaise free, and contain only healthy fats.

I have included instructions for hard cooking your eggs because it is important to have eggs that are easy to peel.  That way, you aren't tearing up the whites, which can be quite frustrating!  I have been using this method of boiling eggs for years, and find that the eggs not only peel easier this way, but the yolks will stay a nice bright yellow.

Eggs perfectly boiled will have nice, bright yellow yolks.

To make egg peeling even easier, you can crack the egg all around the entire surface, and then gently roll the egg back and forth between your palm and the counter.  This helps to loosen the membrane between the shell and egg, preventing it from sticking to the white.

Mexican Avocado Deviled Eggs (Printable Here)

Makes 24 deviled eggs


12 eggs
1 avocado (peel and pit removed)
2 Tablespoons butter (softened)
1 Tablespoon sour cream
1 Tablespoon lime juice
1/2 teaspoon salt
1.2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
shredded cheddar cheese (for garnish, optional)

1.  Hard Boil the Eggs:  Place the eggs in a large pot and add enough cold water to cover the eggs by about a half inch.   Bring the water to a boil over high heat.  Once the water has started to boil, immediately remove the pot from the heat and cover.  Let sit for 15 minutes.  Drain the hot water, and rinse the eggs repeatedly with cold water until they are completely cooled off.  Place the eggs in very cold water, or refrigerate, until you are ready to peel them.

2.  Peel the hard boiled eggs, rinse them, and pat dry.  Cut each egg in half lengthwise, and remove the yolks carefully, keeping the whites in tact.  Sometimes if you gently pull the sides of the whites away from the yolks, and gently push the yolk from behind, you can get the yolk to pop out of the white.  Place all of the yolks in a medium bowl, and set the whites aside on a serving platter.

3.  Add all of the remaining ingredients to the bowl of cooked yolks, except for the shredded cheddar cheese.  Mash the ingredients together until a smooth paste forms, and all of the ingredients are thoroughly combined.

4.  Using either a plastic baggy with the corner snipped, or a piping bag, squeeze the yolk mixture back into the egg whites.  If desired, top each deviled egg with a sprinkling of shredded cheddar cheese.

Since avocados discolor when exposed to the air, these eggs should be served as soon as possible.  Keep them tightly covered to prevent discoloring; as an alternative, a small dollop of sour cream could be piped on top of each egg to keep the filling covered, preventing browning. 


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